| Garlic Extract | |||
| Product Name | Aiilin | Specification | 98% |
| EINECS | 209-118-9 | CAS No. | 556-27-4 |
| Molecular formula | C6H11NO3S | Molecular weight | 177.2214 |
| Extract Solvent | Ethanol / Water | Assay Method | Enterprise Method |
| Character | Yellow to Orange Yellow | Certification | ISO22000, KOSHER, HALAL |
| HS Code | 1302199099 | Shelf Life | 2 Years |
| Description | Allicin is an organosulfur compound derived from garlic, a member of the Allicaceae family. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When chopped or crushed fresh garlic, the enzyme allicinase converts the allicin to allicin, which is the source of the aroma of fresh garlic. The generated allicin is unstable and rapidly transforms into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of the defense mechanism against attack by pests of the garlic plant. Garlic Extract Allicin has the thiosulfite functional group R-S-(O)-S-R. This compound is not present in garlic unless tissue damage occurs and is formed by the action of alliinase on alliin. Allicin is chiral, but naturally occurs only as a racemate. The racemic form can also be produced by the oxidation of diallyl disulfide: (SCH2CH=CH2)2 + 2 RCO3H + H2O → 2 CH2=CHCH2SOH + 2 RCO2H2 CH2=CHCH2SOH → CH2=CHCH2S(O)SCH2CH=CH2 + H2O Garlic Extract are irreversibly inactivated below pH 3; therefore, consumption of fresh garlic or garlic powder does not usually produce allicin in the body. In addition, allicin may be unstable and will break down within 16 hours at 23°C. Garlic Extract Allicin gives garlic its distinctive odor. It is the thioester of hyposulfite, also known as allyl thiosulfite. Its biological activity can be attributed to its antioxidant activity and its reaction with thiol-containing proteins. Garlic Extract Allicin is produced in garlic cells and when destroyed releases allicin, which produces a strong aroma when garlic is cut or cooked and is one of the chemicals responsible for the smell and taste of garlic. Garlic Extract allicin and cyoloalliin have antibacterial, anti-hepatotoxic and anti-aging effects, they have enhanced fibrinolytic zymogen activity, no stable odor, suitable for clinical application . | ||
| Function | Garlic Extract (also known as garlic essential oil) is about 0.2%, consisting of more than 20 kinds of thioether compounds, garlic allicin (allicin) Allicin is the main component of the volatile oil, which has strong antibacterial activity, but is chemically unstable. Allicin (allitricli), which accounts for about 40% of garlic oil, is stable and can be synthesized. Methyl allylated trisulfide (MATS), which accounts for 4%-10% of garlic oil, can inhibit platelet aggregation, and ajoene is a mild anti-thrombogenic agent. Garlic Extract Allicin is an important ingredient with a wide range of medicinal effects, such as activating cells, promoting energy production, increasing antibacterial and antiviral abilities, accelerating metabolism, and relieving fatigue. Garlic Extract Allicin can combine with other substances (sugars, lipids, proteins, etc.) to produce a compound effect, as well as dilate blood vessels and improve blood circulation. | ||
Process Flow Chart of Garlic Extract
Food Application
FAQ
Q1: What's the difference between herb extract and powder?
A: The extract is a concentrated powder form of raw material. The herb extract's procedure flow is wash, extraction, concentration, purification, drying, grinding, sieving, package. The herb powder is just a powder form of the herb. The procedure flow is wash, drying, grinding, sieving, package.
Q2: What's the extract solvent used in the procedure?
A: The extract solvent is always depending on the active ingredient in the raw material, regulation and customers' requirement. The solvents mostly used for extraction are water and ethanol. Even the solvent other than water used in the procedure, the solvent residue in the extract product also can conform with ICH Q3CR5.
Q3: Is there any other ingredient used in the product?
A: It depends. For product which is hard to be dried, we need to add some maltodextrin into the extraction solution before drying. The maltodextrin we used is food-class carrier, from non-GMO corn. We can share customer with the ingredient composition table.
Q4: How to make sure the quality of the product?
A: Firstly, every batch finish product must be tested and qualified before delivery. We can send a specification sheet or CoA for confirmation. The HPLC chromatography graph also can be provided. Secondly, we can provide pre-ship sample to customer for quality confirmation.
Q5: Can you develop a new product for us?
A: Yes, we can. We have independent R&D dept, who is able to update the procedure parameters of our main products and develop the procedure of new product. For more information, please contact us directly.
Q6: Can you offer this in capsules or tablets as well?
A: Yes, we have related equipment for preparation of finish product, like tablet, capsule and granule. Kindly contact with us for details.
Q7: What is the MOQ?
A: For most of the products we already have in stock, the MOQ is 1kg. If the product is a new specification and need to be produced from raw material, the MOQ depends.
Q8: Is there any discount?
A: Yes, for larger quantity or better payment period, we can support with better price.
Q9: How about delivery time?
A: For most products, the product can be sent out from factory in 5days. If we don't have inventory, the product need to produced from raw material, the ordinary period is 20-25days.
Q10: How do you treat with quality complaint?
A: We will always be responsible for the quality of our products. If there's a complaint, we will first assist customers to solve the most direct needs.
Secondly, we have SOP for quality complaint. QA will investigate the problem, after that we'll give customer a formal feedback about the cause of the quality issue and related precautions for this problem.
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|
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